Chermoula roast cauliflower
Published: January 13, 2017 at 1:43 PM
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Makes 2
Easy
Total time: 50 mins
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This chermoula roast cauliflower is vegetarian, gluten-free and ready in under an hour. Shop for individual-size caulis, as you serve one per person
Gluten free
Vegetarian
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Make this chermoula cauliflower, then check out our roasted cauliflower and roasted curried cauliflower.
Ingredients
Nutrition
-
2 whole very small cauliflowers
trimmed
-
2 tbsp tahini
-
2 tbsp natural yogurt
-
1 tbsp pumpkin seeds
toasted
Chermoula
-
a handful flat-leaf parsley
finely chopped
-
a handful coriander
finely chopped
-
2 cloves garlic
crushed
-
1 tsp smoked paprika
-
1 tsp ground cumin
-
1 lemon
zested and juiced
-
olive oil
Nutrition: per serving
- kcal524
- fat42.6g
- saturates6.8g
- carbs16.1g
- sugars10.8g
- fibre8g
- protein15.2g
- salt0.1g
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Method
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step 1
To make the chermoula, mix the herbs, garlic, spices, lemon zest and juice with 3 tbsp oil and a good pinch of salt.
-
step 2
Heat the oven to 200C/fan 180C/gas 6. Brush the caulis with oil and season then put on a baking tray and roast for 30-40 minutes or until tender. Take out, spoon over the chermoula and leave to sit for 5 minutes.
-
step 3
Meanwhile, mix the tahini and yogurt with enough water to make a drizzleable sauce and season. Lift the cauliflowers onto plates, drizzle with the tahini sauce then finish with a scatter of toasted pumpkin seeds.
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